Sorry quinoa, a new superfood is in town...
2016 was a good year for the superfood Gestapo, the shadowy group of naysayers grumbling about what actually qualifies as super and what doesn’t. But we want to go against the grain, and make super-noise about one food that usually gets a bad rap: jerky.
Jerky is a high-protein, low-carb snack that’s an alternative to tasteless protein shakes or sickly energy bars. Most jerky will pack 9g of protein per ounce, and also contains heart-healthy HDL cholesterol, zinc and sodium.
It also doesn’t trigger your insulin levels to rise, meaning your body won’t try storing it as fat.
Traditionally, jerky has been given a bad name because lots of salt has been used to preserve the meat, but new brands such as Billy Franks aim to reduce the sodium content while retaining maximum flavour.
Billy Franks owner Will Yates says, “We’ve made jerky from horse, lamb, venison, beef, turkey, trout and pork in the past; all with a lean cut that has little to no fat, sinue or skin.
“Also, the ingredients used in the marinades are very important. The right blend of spices, sweetness and natural flavours need to be considered to not over power the quality of the meat – it is the star of the show after all.”
There you have it – jerky is a bonafide superfood. And if you couldn’t care less about how good it is for you, then just know it’s a perfect accompaniment to a nice cold pint.
For more food tips and recipes, check out FS magazine's nutrition section